Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
This is one of my most favorite recipes for bone-in beef short ribs, slowly braised in red wine sauce in a Dutch oven! While it takes some time to cook in the oven, the meat comes out perfectly tender and falls apart.
Similar to my Instant Pot Boneless Short Ribs and Instant Pot Lamb Shanks the meat is cooked in red wine sauce that brings the most aroma to the whole dish. The trick is to reduce the wine first, so it becomes more concentrated and brings a rich and deep flavor.
Table of contents
How to make this recipe
To start, let’s preheat the oven to 350°F.
Rinse and pat dry the meat and generously season with salt and pepper.
Heat olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add diced onions and cook for 8-10 minutes or until they are translucent and softened. Then add celery and carrots, and cook for 3-5 minutes more.
Add garlic and tomato paste and cook for a few more minutes.
Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes. (Photo 9-10).
NOTE: I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy (NOT sponsored)
Add beef broth and stir.
Transfer the meat back to the pot, add bay leaves, thyme and oregano.
Cover with the lid and transfer to the oven.
Cook at 350°F for 2 ½-3 hours or until the meat is tender.
NOTE: You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.
How to make Red Wine Sauce
Transfer the meat to the plate and cover with foil.
Strain the sauce and discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens.
NOTE: I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.
NOTE: If the sauce it too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.
Serve the meat with red wine sauce on top of homemade mashed potatoes and some vegetables on the side.
Tips for Best Results
Red Wine. 99% of the alcohol will evaporate while you reduce and slow cook the wine, so you don’t taste it in the final dish. It just provides a richer deeper flavor.
Short Ribs. For this recipe, I prefer to use bone-in short ribs. However, you can easily use boneless short ribs or even beef tips.
How to store and reheat
Storage. When it’s cooled off, transfer to an air-tight container and refrigerate for 4-5 days.
Reheat. I prefer to reheat it in the oven because of the even heat distribution. You can also do it on a stove top over medium heat.
Freezing. You can freeze it in a freezer friendly bag or an air-tight container for up to 3 months. To defrost, just leave it in the fridge overnight and reheat as mentioned above.
Frequently Asked Questions
Yes! This recipe is based on my popular Instant Pot Boneless Short Ribs. You can just follow that recipe and cook bone-in short ribs on manual high pressure for 45 minutes with 15 minutes natural pressure release.
Yes! You can cook it a day before and just reheat it in the oven before ready to serve. They actually taste even better on the second day as all the flavors melt together.
If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups.
How to serve
Potatoes. The best way to serve braised beef is with some good homemade potatoes. These are my favorite recipes:
Vegetables. Vegetables and greens are always a good addition! Because the braised meat is very rich and quite heavy, it’s good to have some veggies on the side to lighten up the meal.
- Honey Roasted Carrots and Parsnips
- Oven Roasted Cherry Tomatoes
- Green Beans Amandine
- Roasted Broccoli with Parmesan
Bread. There is nothing better than freshly baked homemade bread!
MORE COMFORT MEALS YOU MIGHT LIKE:
- Instant Pot Mashed Potatoes
- Instant Pot Boneless Short Ribs
- Oven Baked Buffalo Wings
- Instant Pot Pot Roast
- Borscht Soup with Beef
- Instant Pot BBQ Pulled Pork
- Pasta with Meat Sauce
- Dutch Oven Beef Stew
- Kotleti
- Instant Pot BBQ Ribs
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Red Wine Braised Short Ribs in Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds bone-in short ribs 8-10 pieces
- Salt pepper to taste
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots diced
- 3 cloves garlic crashed
- 2 tablespoons tomato paste
- 2 cups wine Cabernet Sauvignon
- 3 cups beef broth
- 2 bay leaves
- 1 spring thyme
- 1 spring oregano
Instructions
- To start, let’s preheat the oven to 350°F.
- Rinse and pat dry the meat and generously season with salt and pepper.
- Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
- Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
- Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
- Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
- Add 3 cups beef broth and stir.
- Transfer the meat back to the pot, add bay leaves, thyme and oregano.
- Cover with the lid and transfer to the oven.
- Cook for 2 ½-3 hours or until the ribs are tender.
- Transfer the meat to the plate and cover with foil.
- Strain the sauce and set discard the vegetables.
- Pour the liquid back to the pot and simmer until it thickens.
Notes
- I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.
- I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy.
- You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.
- If the sauce it too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.
- Red Wine. If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups.
- And just for insight, if you decide to cook with wine, 99% of the alcohol will evaporate while you reduce and slow cook the wine. Also, you don’t taste the wine in the final dish. It just provides a richer flavor.
- Short Ribs. For this recipe, I prefer to use bone-in short ribs. However, you can easily use boneless short ribs or even beef tips.
What should the bake time be if using beef tips? Making tonight!!
Thank you for this delicious recipe! I made this with breakfast potatoes for a short rib hash with scrambled eggs and it was amzzzzing! Also made it for my moms birthday as the main dish. I’m going to use this recipe to make short rib sliders next!
Thank you so much, April! I love your creativity! It’s a great idea to make sliders with this meat, need to try it as well 😉
Can I make these a day or 2 ahead of time to allow time chill and remove the fat? What sides ?
Hi Claudia! I would prefer to make them 1 day ahead. When it’s cooled off completely, you can transfer to the air-tight container and refrigerate. When ready to reheat, just scoop out the extra fat that will be on top and you can reheat it in the oven or just on the stove top.
Might be a good idea to not let the meat sit in the Dutch oven after cooking if not serving right away, as it may dry out from the residual heat. Instead, remove it to a plate and cover with foil to keep warm.
BTW, I finally tried this recipe (once w/ short ribs, another w/ a cross rib roast) and it was DELICIOUS. I did let the short ribs sit overnight in the dutch oven and I think the meat dried out somewhat.
Hello! I really want to make this for my fiancé’s birthday! He loves mushrooms, and I was trying to think of a way to make the sauce more veggie forward and with mushrooms. Do you have any advice on when you would add mushrooms?
Making this on Saturday, so I will report back on the overall recipe!
thank you.
Can I cook these on 300 for 4 hrs instead of 350 for 3 hrs?
Hi Mac! Yes, you can! The gravy sauce will be even richer and tastier!
This is my third time making this recipe and it’s to die for every time. I found a good cold day to make for my husband and I. I follow your instructions about adding the corn starch because we like our sauce thicker being from the south and all. Serve over homemade garlic mashed potatoes. Yummmm!
Thank you so much, Kaitlyn! I’m so happy you love the recipe!
Can this recipe be made with Flanken short ribs (thinner cut, about a half-inch thick, that goes across the bones)?
Hi Emily! Yes, you can use thinner cuts. Although, you will need to reduce the cooking time.
My son made this when we went there for dinner. It is absolutely wonderful and very flavorful.
Thank you so much, Patricia!
Your prep time should be about 1 hour not 20 minutes. Glad I read the recipe a few times before I planned a start time! Can’t wait to see how it comes out!
Agreed! I am on the wine step and it’s definitely and hour and 20 for prep. I would have started earlier had I known. It’s already 5 pm
Have made this 3 times now. Love the recipe, it’s really easy to make. I used my leftover meat to make short rib ravioli with brown butter sauce. So delicious
Can you double this recipe? I have a big family and was thinking of cooking 8-10 lbs of ribs
I have doubled it and just doubled al the Ingredients or just prepared it two times. Works great!
Since my organic beef broth comes in a quart box I decided to use the extra cup of broth to make more gravy so that I could cook my organic carrots.
Followed the recipe as written but after I took the ribs out of the oven I removed them out and strained the gravy and set aside. I used the Dutch oven and added a couple tablespoons of oil and equal amount of flour and made a roux. Added the leftover cup of brother along with the gravy that the ribs cooked it and boiled about six large diced carrots. While they were cooking I removed the bones and added the meat in with the gravy and carrots. It was phenomenal.
Thank you, Penny! I like your creativity!
Edited rating:
Since my organic beef broth comes in a quart box I decided to use the extra cup of broth to make more gravy so that I could cook extra carrots.
I followed the recipe as written but after I took the ribs out of the oven I removed them from the dutch oven, strained the gravy and set both aside. To the dutch oven I added approximately 2 tablespoons of oil and flour to make a roux; when it was brown I added the extra cup of broth along with the gravy that the ribs cooked in and about six, large, diced carrots. While the carrots were cooking I removed the bones and added the meat back in with the gravy and carrots. It was phenomenal.
You can delete my first post. I think I had enjoyed the remaining red wine when I wrote it.
Question, do you serve with the bone or pull the meat off? Thanks!
I usually serve it with the bone, but you can remove it if you want.
Can this be made in an instant pot?
Yes! This recipe is based on my Instant Pot Short Ribs. You can follow this recipe (https://veronikaskitchen.com/instant-pot-short-ribs/) and you can use bone-in or boneless ribs. Let me know how it came out 😉
Made this last night and everyone said it was delicious! It was my first to make braised short ribs and I was surprised at how easy it was. Left the veggies in gravy and served over homemade mashed potatoes with a side of broccoli.
Thank you so much, Elizabeth!
These short ribs are sooo good! I’m making them again right for Easter lunch. Serving the ribs and that glorious sauce with sharp white cheddar grits takes it up another notch. Thanks for sharing this recipe!
Chose this as our Valentines Day night-in meal and I am so happy I did! Rave reviews from both my daughter and fiancé. I did cut the red wine to one cup but that is the only tweak I made. Served with veggies remaining in the gravy over mashed potatoes. Just amazing, very flavorful! Thank you for this!
Thank you so much, Shannon! I’m so happy to hear that!
Hi making this tonight for dinner. Can I cook these in a lower oven temp? If so what’s a good setting?
Hi Lindsey. You need to cook it at 350F for 2 1/2-3 hours.
I cooked it at 325 for 3 hrs and came out delish. Fall off the bone tender.